Not long ago, there was an email circulating about the “Most dangerous cake.” It was dangerous because it was made in the microwave, and used a few easy ingredients that were tossed in a coffee cup and nuked for 3 minutes…it would satisfy your craving for something sweet (but not so good for you) in just a few short minutes. I must admit, my kids and I did try that out! We made a gluten free version and, although it was cake-like and would work in a pinch, any fears of gaining 10 pounds because of instant cake were soon quelled. There was something just not-quite-right about the taste and texture, and scrubbing out the baked-on, crusty residue from the coffee cups after the cake was gone just about worked off all the calories consumed while eating it! Still, we were not quite ready to give up on the idea of quick, serving-sized dessert. And when you think about it, it’s actually not a bad idea…if you make exactly enough dessert to go around, you won’t have any extras tempting you the next morning! Not that we’ve ever eaten leftover dessert for breakfast. Ahem.

That’s where Teacup Fruit Crisp come in…a few simple ingredients, a microwave or oven-safe teacup, and few minutes of prep time are all you need to produce a dessert that’s not only cute and personal, but also healthy enough to be perfectly acceptable when eaten as breakfast (although not likely to last that long). Organic berries, topped with a crunchy crust of organic oats, walnuts, butter and honey mixed with cinnamon and nutmeg…so satisfying, and so good!

For the “crisp” part of Teacup Fruit Crisp, just mix up some organic oats, butter, honey, walnuts, and spices. If you’d rather, you can use coconut oil instead of the butter and substitute the oats for extra walnuts and some coconut flakes…making this healthy little indulgence Paleo as well. As a bonus, you can make a large batch of the topping and freeze it. Next time you want to make fruit crisp, just pull out the frozen topping and spoon it on top of some fruit (for those of you on the fence, this makes it even faster than the chocolate cake-in-a-cup. Just saying.)

Spoon the topping over fresh or frozen berries (I used a frozen organic berry mix with raspberries, blueberries and blackberries). You can microwave it for 3-5 minutes, or bake it…I chose to bake it, because it’s crispier that way. We have a toaster oven on our counter, and it worked like a charm for 3 cute little teacup desserts! A little bit of coconut milk ice cream, or maybe a spoonful of whipped coconut cream or whipped organic cream sweetened with honey are perfect ways to top this fun treat. Who says healthy, real food can’t be fun, fast and delicious?

Teacup Fruit Crisp
Prep time
Cook time
Total time
A few simple ingredients, a microwave or oven-safe teacup, and few minutes of prep time are all you need to produce this delicious teacup fruit crisp that is healthy and delicious.
Serves: 1 serving
For each single-serving fruit crisp
  • ½ cup fresh or frozen organic berries
  • 3 Tablespoons organic rolled oats (or substitute 1 Tbs. chopped nuts and 2 Tbs. coconut flakes)
  • 2 Tablespoons chopped organic walnuts, pecans or almonds
  • 2 teaspoons organic, grass-fed butter (or substitute 1 Tbs. organic coconut oil)
  • 2-3 teaspoons organic honey (to taste)
  • ⅛ teaspoon cinnamon
  • sprinkle of nutmeg

    (If you'd like, make extra topping to freeze for later!)
  1. For each serving, place ½ cup of fresh or frozen berries in a teacup.
  2. For the topping, place the oats (or nuts and coconut), the walnuts, and the spices in a bowl.
  3. Using a fork, smash the butter and honey into the dry ingredients, stirring until all the ingredients are combined.
  4. Layer the topping over the berries, and microwave for 3-5 minutes (until the topping is crisp). Or, bake at 350 degrees for 15-20 minutes.
  5. Serve hot with a small scoop of ice cream or whipped cream (here's a recipe for raw vanilla ice cream, one for whipped coconut cream and one for honey whipped cream).

Teacup Fruit Crisp whips up in a jiffy. Organic berries, oats, nuts, honey, butter and spices are all you need for this quick, single-serving dessert.
What’s your favorite fast dessert?


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Photography by Jennifer Leung Johnson


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